Instant Pot Wild Goose Breast

As the hunting season ends this Instant Pot Wild Goose Breast recipe is a quick way to enjoy the fruits of your labour.

I started by adding olive oil to the Instant Pot and turning on the sauté function.  When it was hot I added the two goose breasts.

While the goose breasts were being seared on both sides I cut up the onion into chunks. I used pre-sliced mushrooms but if you use whole ones slice them up now as well. 

When the goose breasts are browned on both sides remove them from the pot and set them aside.

Now I threw the chopped up onion and the sliced mushrooms into the pot.

Be sure to stir while cooking.

I cooked until the onions were soft.

Then I poured in the beef broth and used it to deglaze the Pot.  I made sure to scrape all the brown bits off the bottom of the Pot to avoid the burn message later.

Next I added in some almond milk, corn starch, red wine vinegar, soy sauce, paprika, salt and pepper.

I stirred all the ingredients together until they were well blended.

Now it was time to return the goose breasts to the Pot.  I put the trivet in first and then lowered them on top of it.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 18 minutes.

When the Instant Pot was done cooking, I allowed it to natural release for 8 minutes. Then I turned the steam release handle to the venting position to finish with a quick release.

After removing the lid I lifted out the goose breasts.  

If you find the sauce needs thickening use some corn starch and water.  Make a slurry and turn the saute function back on to thicken the sauce.

I sliced the goose breasts very thinly to avoid chomping down on a pellet!  Serve covered in sauce and with your favourite sides.

Instant Pot Wild Goose Breast is an easy pressure cooker dinner recipe perfect for weeknights. These goose breasts are cooked in a sauce with mushrooms and onions.

Yield: 4

Instant Pot Wild Goose Breasts

Instant Pot Wild Goose Breasts

As the hunting season ends this Instant Pot Wild Goose Breast recipe is a quick way to enjoy the fruits of your labour.

Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes

Ingredients

  • 2 tbsp olive oil
  • 2 1/2 lb wild goose breast (2)
  • 4 oz sliced mushrooms
  • 1 medium yellow onion
  • 2 cups beef broth
  • 1 1/2 cups almond milk
  • 2 tbsp corn starch
  • 2 tbsp red wine vinegar
  • 1 tbsp paprika
  • 2 tbsp gluten free soy sauce
  • 1 tsp pepper
  • 1/2 tsp salt

Instructions

  1. Add the 2 tbsp of olive oil to the Instant Pot.
  2. Turn the Pot to the saute function. When hot add the goose breasts and sear on both sides.
  3. Remove the goose breasts from the pot and add the chopped onion and sliced mushroom.
  4. Cook until the onion is soft.
  5. Add the 2 cups of beef broth to the Pot and deglaze removing any brown bits from the bottom of the Pot.
  6. Add in the almond milk, red wine vinegar, gluten free soy sauce, corn starch, paprika, salt and pepper. Stir to combine.
  7. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 18 minutes.
  8. When the Instant Pot is done cooking, allow it to natural release for 8 minutes. Then turn the steam release handle to the venting position to finish with a quick release.
  9. Carefully remove the goose breasts from the Pot. Test the consistency of the gravy.
  10. If you prefer it thicker make a slurry with a bit of water and some cornstarch. Turn the saute function back on and thicken the sauce to suit your preference.
  11. Slice the goose breasts thin and keep your eyes open for pellets.
  12. Serve with your favourite sides and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 999 Total Fat: 71g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 43g Cholesterol: 258mg Sodium: 1382mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 75g

 

 

 

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